There’s something undeniably magical about the combination of strawberries and cheesecake. The creamy richness of cheesecake pairs beautifully with the sweet, slightly tart flavor of strawberries, creating a dessert that feels indulgent yet comforting. Now, imagine all of that goodness packed into a soft, chewy cookie—pure bliss!
These strawberry cheesecake cookies bring together the best of both worlds. They have the classic flavors of a creamy cheesecake but in a portable, hand-held form. With chunks of fresh strawberries, a luscious cream cheese filling, and a tender cookie base, every bite is packed with rich, buttery goodness. Whether you’re making them for a holiday treat, a summer picnic, or just because you have a sweet tooth, these cookies will quickly become a favorite.
Why You’ll Love This Recipe
- Perfectly soft and chewy – These cookies have the ideal texture, with a slight crisp on the edges and a melt-in-your-mouth center.
- Creamy cheesecake filling – A hidden surprise of sweetened cream cheese makes every bite extra special.
- Fresh strawberries – Bursting with natural sweetness, they add a juicy, refreshing twist.
- Easy to make – No need for complicated techniques—just mix, chill, and bake!
- Great for any occasion – Whether it’s a birthday, holiday, or weekend treat, these cookies are always a hit.
Strawberry Cheesecake Cookies
Description
There’s something undeniably magical about the combination of strawberries and cheesecake. The creamy richness of cheesecake pairs beautifully with the sweet, slightly tart flavor of strawberries, creating a dessert that feels indulgent yet comforting. Now, imagine all of that goodness packed into a soft, chewy cookie—pure bliss!
These strawberry cheesecake cookies bring together the best of both worlds. They have the classic flavors of a creamy cheesecake but in a portable, hand-held form. With chunks of fresh strawberries, a luscious cream cheese filling, and a tender cookie base, every bite is packed with rich, buttery goodness. Whether you’re making them for a holiday treat, a summer picnic, or just because you have a sweet tooth, these cookies will quickly become a favorite.
Ingredients
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but enhances flavor)
- ½ cup diced fresh strawberries
- ½ cup white chocolate chips (optional, but adds extra sweetness)
Instructions
Step 1: Prepare the Cheesecake Filling
In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Cover and place the mixture in the freezer for at least 30 minutes. This helps the filling firm up, making it easier to stuff inside the cookies later.
Step 2: Prepare the Cookie Dough
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes. Add the egg, vanilla extract, and almond extract (if using), then mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until the dough comes together. Be careful not to overmix!
Step 3: Fold in the Strawberries and Chocolate Chips
Gently fold in the diced strawberries and white chocolate chips (if using). Be sure to mix gently so the strawberries don’t release too much juice into the dough.
Step 4: Chill the Dough
Cover the cookie dough and refrigerate for at least 1 hour. This step is crucial—it helps prevent the cookies from spreading too much during baking and allows the flavors to develop.
Step 5: Assemble the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a small spoonful of the frozen cream cheese filling in the center. Take another small portion of cookie dough, place it on top, and seal the edges, rolling it into a ball. Repeat with the remaining dough.
Step 6: Bake the Cookies
Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–14 minutes, or until the edges are lightly golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If you prefer a stronger cheesecake flavor, you can double the cream cheese filling for extra richness.
- Feel free to swap white chocolate chips for semi-sweet or dark chocolate if you want a different flavor balance.
- These cookies taste amazing when slightly warmed—pop them in the microwave for a few seconds before serving!
Ingredients You’ll Need
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but enhances flavor)
- ½ cup diced fresh strawberries
- ½ cup white chocolate chips (optional, but adds extra sweetness)
How to Make Strawberry Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Cover and place the mixture in the freezer for at least 30 minutes. This helps the filling firm up, making it easier to stuff inside the cookies later.
Step 2: Prepare the Cookie Dough
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes. Add the egg, vanilla extract, and almond extract (if using), then mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until the dough comes together. Be careful not to overmix!
Step 3: Fold in the Strawberries and Chocolate Chips
Gently fold in the diced strawberries and white chocolate chips (if using). Be sure to mix gently so the strawberries don’t release too much juice into the dough.
Step 4: Chill the Dough
Cover the cookie dough and refrigerate for at least 1 hour. This step is crucial—it helps prevent the cookies from spreading too much during baking and allows the flavors to develop.
Step 5: Assemble the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a small spoonful of the frozen cream cheese filling in the center. Take another small portion of cookie dough, place it on top, and seal the edges, rolling it into a ball. Repeat with the remaining dough.
Step 6: Bake the Cookies
Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–14 minutes, or until the edges are lightly golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips
- Chill the dough – This is key to keeping the cookies thick and chewy. If you skip this step, they may spread too much.
- Use fresh, firm strawberries – Overripe strawberries release too much moisture, which can make the dough too wet.
- Work quickly with the cream cheese filling – If it starts to soften too much while assembling, pop it back in the freezer for a few minutes.
- Store properly – Because of the cream cheese filling, these cookies should be stored in the fridge (see storage instructions below).
Recipe Details
- Prep Time: 15 minutes (plus chilling)
- Cook Time: 12–14 minutes
- Total Time: ~1 hour 30 minutes
- Yield: 12–14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- If you prefer a stronger cheesecake flavor, you can double the cream cheese filling for extra richness.
- Feel free to swap white chocolate chips for semi-sweet or dark chocolate if you want a different flavor balance.
- These cookies taste amazing when slightly warmed—pop them in the microwave for a few seconds before serving!
Nutritional Information (Per Cookie)
- Calories: ~220
- Protein: ~3g
- Carbohydrates: ~28g
- Fat: ~10g
- Sugar: ~15g
- Fiber: ~1g
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw and drain them well to remove excess moisture. Otherwise, they might make the dough too wet.
How do I store these cookies?
Because they contain cream cheese filling, store them in an airtight container in the refrigerator for up to 5 days.
Can I freeze the cookies?
Yes! These cookies freeze well. You can freeze them before or after baking:
- Before baking: Assemble the stuffed cookies and freeze them on a baking sheet. Once solid, transfer them to a freezer bag. Bake straight from frozen, adding an extra 2–3 minutes to the baking time.
- After baking: Let the cookies cool completely, then freeze them in an airtight container for up to 2 months. Thaw in the fridge or at room temperature before serving.
Can I make these cookies without stuffing them?
Absolutely! If you want a simpler version, you can mix the sweetened cream cheese directly into the dough instead of stuffing each cookie.
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Conclusion
These strawberry cheesecake cookies are the ultimate treat—soft, chewy, and bursting with rich cheesecake flavor. Whether you’re making them for a special occasion or just because you’re craving something sweet, they’re guaranteed to be a hit. Give them a try, and don’t forget to share with friends and family (if you can resist eating them all yourself)! Happy baking!